Potato, Bacon And Egg Scramble – a delicious recipe with red potato, eggs, milk, salt, pepper, butter. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Heat 1 inch of water to boiling in a 2-quart sauce pan. Add potatoes. Cover bring back to boil; reduce heat to medium low. Keep covered and cook for additional 6 to 8 minutes or until potatoes are tender; drain.
2
Beat eggs, milk, salt, and pepper until well mixed; set aside.
3
Heat oil in 10-inch skillet over medium high heat. Cook potatoes in oil 3 to 5 minutes, turning potatoes occasionally, until lightly browned. Stir in green onions. Cook 1 minute, stirring constantly.
4
Pour egg mixture over potatoes. As egg mixture begins to set at bottom and side of skillet, gently lift cooked potions with a spatula so that the uncooked portion can flow to bottom; avoid constant stirring. Cook 3 to 4 minutes or until eggs are cooked to your liking.
5
Sprinkle with bacon.
610
kcal
Calories
38
g
Fat
29
g
Carbs
37
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 lb small red potato, cubed (about 6 or 7), 6 eggs or 1 1/2 cups egg substitute, 1/3 cup skim milk, 1/4 teaspoon salt, and more.
Yes, Potato, Bacon And Egg Scramble falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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